Feast Days

Saint Swithin’s Day Apple Crumble Pie

July 15, 2012

Saint Swithin’s Day Apple Crumble Pie

My Saint Swithin’s Day Apple Crumble Pie is made with fresh apples, cinnamon and a brown sugar and butter topping. 



1 Unbaked Pie Shell (9 inches)

6 Cups Peeled & Sliced Apples

3/4 Cup Sugar

1/2 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Nutmeg

1/8 Teaspoon Kosher Salt



1/4 Cup Brown Sugar

1/4 Cup Unbleached Flour

3 Tablespoons Butter

1/2 Cup Chopped Pecans


Preheat your oven to 400° F.  Fill the pie shell with the apple slices.  In a small mixing bowl combine the sugar, cinnamon, nutmeg and salt.  Sprinkle the sugar mixture over the apples.  Next, in a small bowl combine the topping ingredients.  Sprinkle the topping ingredients over the top of the pie.  Bake for 50 minutes until the apples are tender and the topping is browned.  Remove from the oven and cool.  Serve with ice cream or whipped cream.  Serves 8


Potage Paysanne

May 19, 2012

Potage Paysanne


Potage Paysanne or Peasant Soup is easy to make and absolutely delicious. 



2 Diced Carrots

2 Cubed Potatoes

2 Sliced Leeks

1 Diced Onion

1/4  Head Rough Chopped Cabbage

2 Chopped Tomatoes

2 Cubes Diced Celery

6 Minced Garlic Cloves

1/2 Cup Olive Oil

2 Cups Cooked White Beans

6 Cups Vegetable or Chicken Broth

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

2 Tablespoons Parsley

1 Tablespoon Red Pepper Flakes


In a stock pot add the olive oil and heat over a medium heat.  Add the carrots, potatoes, garlic, onions, leeks, celery, cabbage, salt pepper, red pepper flakes and parsley.  Cook for 8 minutes stirring frequently.  Add the vegetable or chicken stock.  Cook for two hours on medium low heat.  Stir frequently.  Add the cooked white beans, chopped tomatoes and cook on medium heat for another 30 minutes.  Transfer to soup bowls or a soup tureen and serve.  Serves 4

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